Preheat your oven to 425″F.
Wash and dry the potatoes well. Using a sharp knife cut slits 3/4 way down, all across the width of the potato. Make sure not to cut all the way through tough.
Rub each potato with some of the olive oil and generously season all over with the sea salt, black pepper and red pepper flakes.
Line a baking sheet with aluminum foil and set the potatoes on top.
Bake for 35 to 40 minutes, brushing them with some of the olive oil half way through baking time.
If you prefer extra crispy edges throw them under the broiler before serving.
Arrange them on a large platter and serve hot topped with Chimichurri sauce, chive pesto, roasted pepper Chimichurri and garlic creme fresh.
Sprinkle with some pepitas, microgreens, parsley and snipped chives to garnish.
To make the garlic creme fresh: In a small bowl combine creme fresh, olive oil, garlic and lemon juice. Season to taste with the sea salt and spoon over the baked potato. Sprinkle with the chives and freshly cracked black pepper .